On 5/14/2010 7:50 PM, Wayne Boatwright wrote:
> On Fri 14 May 2010 10:05:59p, dsi1 told us...
>
>> On 5/14/2010 5:49 PM, Wayne Boatwright wrote:
>>>
>>> As to baking half a cake mix, it will fill one 8 or 9 inch cake
>>> pan.
>>>
>>> The purported original Red Velvet Cake was a cake made with cocoa
>>> and called for an entire bottle of red food coloring. It didn't
>>> have a particularly unique flavor, except in combination with the
>>> original filling/frosting recipe which was a cooked base using
>>> flour as a thickener.
>>
>> The RVC recipes I've seen used an entire bottle of red. The reason
>> being that you have to be able to overpower the dark chocolate
>> cake. The solution to this problem is simple - use a lot less
>> cocoa powder and you don't need as much food coloring. The Bobby
>> Flay Red Velvet Cake Throwdown show last night used only 1 T. of
>> cocoa and the color of the cake was just great. Start with a light
>> cake base and you won't need much red to get a dramatic looking
>> cake. Well, at least, that's what I saw on TV last night. :-)
>
> While that may be true, with that little cocoa there is also little
> of the intended flavor.
>

Depends on what you think the cake is supposed to taste like. There
exists people that will strongly deny that this cake is a chocolate
cake. The master cake maker on that show added a little cocoa only to
cut the taste of the red food coloring. His flavor components were
vinegar, butter milk, vanilla, and butter with a little cocoa - but not
enough to make this a chocolate cake. I'm not making this up - just
giving you the facts as presented on the show. People will also claim
the this cake did not originate at the Waldorf Astoria. Talk about
busting bubbles!